Authentic Lamb Vindaloo (Goan Mutton Vindaloo)
Lamb Vindaloo recipe is a red fiery Goan mutton curry of marinated meat cooked in curry paste and spices. Serve this traditional Vindaloo curry with hot steamed rice or pav (dinner rolls or any crusty bread. here is how to make authentic Goan mutton vindaloo recipe at home.
Prep Time10 mins
Cook Time1 hr
Marination Time2 hrs
Total Time1 hr 10 mins
To prepare lamb vindaloo recipe, we need:
- 1 kg Lamb or Goat Meat (Mutton) cut in medium cubes
- 3 nos Medium Onions very finely chopped
- 2 tsp Sugar or Jaggery
- 1 Sprig of curry leaves optional, sometimes I use, somestime not, so you may add if you wish to
- Salt as per taste
- 5 tbsp Oil
- Water as required
To make vindaloo masala paste:
- 14-15 Kashmiri Red Chilies
- 1½ tsp Cumin seeds
- 9-10 cloves Garlic
- 1 tbsp Coriander Seeds
- 6-8 nos Cloves
- 1 inch cinnamon stick
- 10 nos Peppercorns
- 1 tsp Poppy Seeds
- 3 nos Green cardamom
- 1 inch Ginger
- ½ tsp Turmeric powder
- 1 tsp Tamarind Pulp
- 4 tsp Cider Vinegar or Malt Vinegar malt/cider vinegar
- Few tablespoons of water to grind the curry paste
To prepare vindaloo curry paste:
To begin with, gather all the dry ingredients that we need to make vindaloo paste.
Then, add them into a blender along with the malt vinegar or cider vinegar. Authentic recipe calls for organic sugarcane vinegar and it tastes best. But, if the sugarcane vinegar is not available then go ahead with malt or cider vinegar.
Now, grind together all the ingredients to a smooth paste.
Then, in a bowl, add mutton and vindaloo masala paste along with the salt, sugar or jaggery, I have used sugar here.
After that, marinate the mix the mutton well with vindaloo paste and allow it to marinate for overnight. However, if there is a time crunch, then marinate atleast for 2 hours.
how to make lamb vindaloo recipe:
Once the mutton is ready to cook, heat the oil in a heavy bottom pot or pressure cooker or a heavy bottom pan. Add chopped onions and fry until translucent
Then, add the marinated mutton and sauté it on high heat for 8 to 10 mins. Keep stirring it in between.
Once the mutton is sautéed well, add 2 cups of water and curry leaves. Mix well.
Check for the seasoning and salt and adjust it as per the requirement. If using a pressure cooker, cook until the meat is done done. If using a pan, then allow it to simmer and will take around 1 to around 1 to 1 and half hour You can adjust the consistency of the gravy as preferred. Once cooked, dish out and garnish with green coriander and serve hot with steamed rice.
- You can make this mutton vindaloo recipe in an instant pot or a slow cooker also.
- Vindaloo masala paste can be made in bulk and store. Please refer to post on how to make masala paste and store it.
Calories: 388kcal | Carbohydrates: 9g | Protein: 18g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 68mg | Potassium: 471mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 91.5mg | Calcium: 50mg | Iron: 2.8mg